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Paneer Stuffed Pancakes

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Ingredients

1 Egg
100ml Milk
50g Plain Flour
1tsp Sunflower Oil Plus Extra For Frying Pancakes
100g Baby Spinach
1 Knob Butter
1 Packet Paneer Cut Into Medium Cubes
1tsp Hot Curry Paste
400g can Chickepeas Drained and Rinsed
150g Passata
75ml Coconut Yoghurt
1tsp Mango Chutney

Paneer Stuffed Pancakes

  • Medium

Ingredients

Directions

Steps

1
Done

Heat oven to 110C.

2
Done

To make the pancake batter, gradually mix the egg and milk into the flour either in a food processor or in a bowl by hand with a whisk.

3
Done

Heat a little oil in a non-stick crêpe or frying pan over a medium heat.

4
Done

Pour in about a quarter of the batter and swirl it around to coat the pan.

5
Done

Cook for about 30 secs on each side, then lift onto a baking tray and put in the oven to keep warm.

6
Done

Repeat with the rest of the batter, adding a little more oil to the pan each time – layer baking parchment between the finished pancakes so they don’t stick together.

7
Done

Cook the spinach in a pot with a knob of butter, season and when wilted dry off in kitchen towel.

8
Done

Meanwhile, heat some oil in a non-stick frying pan on a medium heat. Add the paneer and fry for 20 secs on each side until crisp and golden.

9
Done

Stir in the curry paste, then add the chickpeas, passata and spinach, and heat through. If the mixture is too dry, add a splash of water.

10
Done

Mix the coconut yogurt with the mango chutney. Divide the hot filling between the pancakes, spoon on some yogurt, then roll up to serve.

The Cafe

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Greek Lamb Pasta Bake
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Sonny Bill Williams’ Simple Fish Pie
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Greek Lamb Pasta Bake
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Sonny Bill Williams’ Simple Fish Pie